Tag Archives: food

Flawless Chocolate Chip Cookies

In case we haven’t met before, my name is Lauren Sims, and I am an absolute cookie MONSTER. I love all sweets but ever since I was an infant (maybe even before), cookies have won my heart. Particularly chocolate chip.

I have several different recipes I rotate through when baking cookies, depending on the occassion and how much time I have. The recipe I’m about to share with you all is for brown butter chocolate chip cookies. I love this one because you don’t have to chill the dough, because really…who has time for that. They are also so chewy and stay soft for days!

I hope you enjoy these as much as I have!

Processed with VSCOcam with hb2 preset

Brown Butter Chocolate Chip Cookies (this recipe is adapted from Baker By Nature, I just made a few changes!)


  • 2 1/2 Cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon flaky sea salt
  • 15 tablespoons salted butter
  • 1 cup + 2 tablespoons dark brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla
  • 2 large eggs
  • 2 1/2 cups semi sweet chocolate chips


  1. Preheat oven to 375 degrees (F).
  2. In a medium sized bowl, whisk together the flour, baking soda, and sea salt; set aside
  3. Place 8 tablespoons of butter in a small sauce pan over medium-high heat and cook for about 2 minutes, stirring almost constantly, until the butter has browned.
  4. Remove from heat and stir in remaining 7 tablespoons of butter; whisk until completely smooth. Place the bowl in the refrigerator or freezer and bring the butter back to room temperature. *You’ll know the butter is at room temperature when you press a finger into the top and it makes a slight indentation.
  5. Once the butter is at room temperature, add the sugars and the vanilla to the browned butter and whisk until light & fluffy; about 2 minutes (I use a stand mixer!) Add the eggs and beat quickly, for only about 30 seconds – until they’re just combined.
  6. Let the mixture rest for 5 minutes, then beat the eggs for another 30 seconds
  7. Gently fold in the flour mixture with a wooden spoon, stirring only until the flour begins to disappear.
  8. Fold in all chocolate chips
  9. Lightly grease a cookie sheet (or place a silipat mat on a cookie sheet! This is the one I use and i’m obsessed with it. Totally transforms your cookies)
  10. Roll the dough into balls (I personally like smaller cookies – then you can easily justify eating 5), then place on prepared sheet (make sure to leave enough room in between each cookie for inevitable spreading).
  11. Continue this process until all the dough has been rolled.
  12. Place baking sheets in preheated oven and bake for 11-14 minutes, or until golden at the edges but still soft in the middle. (I cook mine 10 minutes actually!)
  13. let cookies cool for 5 minutes on the sheet before transferring to a wire wrack to cool completely. (This is the wire wrack I use)
  14. Enjoy!! Try and cut yourself off after a dozen if you can!

Make sure you follow me on pinterest for more yummy dessert recipes. xx

A Recipe from Rachel Gutierrez: Quinoa Pizza Crust

Not only is she the manager at one of Dallas’ favorite boutiques, Cotton Island, but Rachel Gutierrez is a lady of many well-rounded talents and passions, which include but are not limited to health, new out-of-the-box recipes, and creative cooking methods. Her excitement about the purpose of food in relation to the health of our body is contagious, and today she has shared with us one of her favorite recent recipes!

Quinoa Pizza Crust

Makes 2 thin 8 inch crusts

What You’ll Need:

1 1/2c. quinoa, soaked overnight and drained

1/2 – 3/4 c. pure water

1 tsp. celtic sea salt

1/4c. olive oil

(of course you are using organic ingredients!)


Preheat oven to 450º F. Place the quinoa, water, and salt in a blender and blend until creamy. The consistency will be thick ( like pancake batter). Start with 1/2c. water and see if you need more.

Divide the olive oil and cover the bottom of 2 8-inch cake pans. Place the pans in the oven until they are shimmering hot (not smoking). Remove from the oven. At this point, you can add some minced garlic and/or herbs if you would like. Divide the quinoa mixture evenly. Bake for 20 minutes. Flip the crusts over and return to bake another 10 minutes.  They should be brown and crispy.

The Final Touches

At this point, let your imagination take over. Top with classic pizza ingredients, or try something new. I have recently renewed my love of pesto, but not your typical pesto. This one is made of arugula, parsley, walnuts, olive oil, hemp oil, and garlic. Delicious! Pesto is a nutrient dense food that assists the liver in detoxifying the body and helps lower blood fats. So, on went a hearty layer of pesto. I topped this with some caramelized onions and sauteed red chard, mixed with some pine nuts. Lots of vegetables! That deep red color is so good for us.

The “icing on the cake” is a few dollops of kefir cheese. I strained some goat’s milk kefir to get the liquid whey for some fermenting that I am doing this week. What is left is a thick sour cream like substance that is delicious! AND it contains lots of good bacteria/probiotics.

Rachel’s Personal Review

I tried this recipe over the weekend, and it’s so insanely easy and DELICIOUS!! I split the recipe in half to make just one pizza crust, and it came out perfectly. I only had a 9″ round cake pan, and it was a really good size. After I flipped the crust I cooked it for about 5-8 minutes, put on the toppings and stuck it back in the oven for a few minutes.  I have had it twice now, once with a pesto topping and the other Margherita-style.


The Soul of Impact Foods + A Giveaway That Will Feed Hungry Children

Impact Foods, a one-for-one concept company started by SMU graduates Ben Hurt and Blaine Iler, is making a big impact on one of the world’s biggest problems–hunger. Their mission is to end it, period. Read on to be utterly inspired by the soul of this company’s mission, learn why the issue of hunger is so crucial to tackle, and hear from Ben, an entrepreneur who believes in using the benefits of our American freedom to foster change.

LOLO Magazine is excited to partner up with Impact Foods in hosting a giveaway. We have 10 bags of granola to pass out to those who “like” their Facebook page as well as LOLO’s page. It’s that easy. Plus, you are raising awareness for an amazing cause.

What led you want to start this business model in the food industry? Tell us why you personally are invested in this mission as well.

Blaine and I met in an entrepreneurship class at SMU. We were the only students who had previously started other businesses, and we naturally gravitated toward each other to start working on projects (software, websites, clothing, etc.). Then, in class, we learned about companies like Patagonia and TOMS Shoes – companies that saw enterprise as an opportunity to make our world a better place – and we were captivated. We loved the one-for-one type model, and looked at the biggest problems facing our planet so we could start from the ground up. These problems included health, poverty, and hunger. Fundamental stuff. The one that struck a nerve with us was hunger. It sounds silly, but I love food. My day revolves around food. I spend time between meals talking about my last one and thinking about the next one. It physically pains me to think about others not having food, knowing how much it means to me. That, and some of those other problems are linked to food, or lack of food. If you and I got on a plane today to go build a school in an African village, but the children suffered from malnutrition, they would have no energy to learn or retain information. So we will tackle hunger first, since it can serve as part of the solution to other problems like health care, poverty, and education.

How did you choose your ingredients?

I have a family friend who works in the best food city in the world, New York. She helped us come up with this perfect recipe that includes olive oil and sea salt. Yumm.

Can you describe what it looks like to make the granola at this point?

Right now, I still make the granola by hand. We are growing, so soon that will change. And that’s a good thing. “Growth” to me means the opportunity to help more people. But for now, making granola looks like this: I go into the kitchen on Sunday mornings with my dad and get set up. We mix the dry ingredients first, then mix those with the wet. It doesn’t take long for the entire room to smell like Olive Oil and Maple Syrup. It doesn’t get much better than that. Then it bakes, we let it cool, and bag it up! From there it goes to a store near you so that you can scoop some up and help feed kiddos – it’s that easy.

Tell us about the quality of your ingredients.

We use the good stuff! All natural, so your getting your essential fats from olive oil and coconut, and your energy from natural sources like maple syrup.

Describe to us how you follow through with feeding children. What do their meals consist of?

At first, our giving process was relatively grassroots. We put money aside for each bag sold, then took that money down to Honduras and actually purchased meals there for the children from local markets. This was important to us because that helped stimulate their local economy. Now that we are growing, so is our model of giving. While in Honduras on our last hunger trip, we learned so much about the best ways to actually help feed kiddos, and we are already putting those findings into action. For example, we would see big bags of rice and beans piled up at the schools for their “school lunch programs”….but there was only one problem…these schools had no kitchens to cook rice and beans. So we are currently partnering with organizations who make Ready-to-Use foods (RTU’s) to be distributed so that we know the kids can eat what we deliever. So now, for every Impact Foods product you buy, you’ll be donating an Impact Foods hunger pack to a child in need.

What countries are you targeting at this point and why?

The unfortunate reality about hunger is that it’s everywhere. You don’t have to go to Honduras or Africa to see it. So Impact Foods tackles hunger locally by volunteering our time, and abroad with hunger drops like the one we just took. That helps us stay within our one-for-one model for now. Otherwise, you’d be paying $14 for a bag of granola. So we have countries that we have identified as “high-impact” areas based on research done by the World Food Programme. These areas include the usual suspects; Africa, Rural Asia, India, South and Central America; but truthfully we don’t rule any country out.

Where there is hunger, Imapct Foods is working on a solution to combat it.

Favorite memory from your first trip?

Honduras was incredible. But actually, my favorite memory was the plane ride back. Blaine and I sat down, cracked open a laptop, and started working through next steps. Next event. Next hunger drop. Next emails. Next everything. Helping a few people was awesome and the experience of a lifetime, but we wanted to know how to help and empower everyone. It is my favorite moment because it was clear that he and I were in this for the long haul. This is our life’s work.

[galleryview id= 81]

What are your internal (the employees) and external (the impact) goals for the future of this company?

Right now, Blaine and I both work full-time jobs and run Impact Foods on nights and weekends. So our short-term goal is to grow to the point where Impact Foods becomes the full-time gig. Honestly, I get so excited thinking about how many more people he and I will be able to help when we can pour all of our time and energy into Impact. Long term, our goal is genuinely to end hunger. The way I look at it, we both have 80 years left in our working lives. 80 years! Think about all that has happened in the last 80 years. Seriously. Google what a car looked like in the 1920’s or 30’s. Google what a computer looked like in the 1950’s. Now think about the fact that your car today probably has 20 different computers in it. And we’ve walked on the moon! And on and on. 80 years is a long time. So it’s that simple, either we end hunger, or we put the pieces in place for posterity to do so.

What is your favorite way to eat the granola?

Literally everyone I talk to has their own ritual with Impact Foods granola. Personally, I like to pour mine into yogurt and sprinkle some blackberries on top.

As a foodie yourself, what are your top three favorite eateries in Dallas? Is there one favorite restaurant you have in another state that stands out dramatically?

I’m an emotional dude, so all three of my restaurants are for sentimental reasons, so no judging!

Abacus – My buddies took me here for my birthday last year for my quarter-life crisis birthday (the big 2-5). We all got a bunch of food and shared. That’s my idea of heaven. Lobster shooters for the win! Kent Rathbun is the man.

Parigi – I’m always sad when people say they’ve never been here. I like it for three reasons. One, it is somehow always the perfect place to go. Date night? Parigi. Friends night? Parigi. Rough day at work and need comfort food alone? Parigi. Second, the owner Janice is one of my favorite people on the planet. If you aren’t familiar with the work she’s doing with Cafe Momentum – please please check it out. And finally…I’m a burger guy…and the best one I’ve ever had was at Parigi. The burger changes everyday, and I haven’t had a bad one yet.

Taco Joint – Some of my best memories are sitting at Taco Joint with my friends after an…eventful…Friday night. Migas tacos. Jalepeno ranch. Nuf Said.

In terms of another state, I’d just recommend a one-way ticket to San Francisco and don’t stop eating until you run out of money. I’m dead serious too. You’re talking to a man who has done it. Nom Nom.

Why granola?

I wish I had a story for you here, but the granola part is rather arbitrary. It was a foot in the door. We wanted to start helping people immediately, and the one thing we knew how to make was granola. We are moving into other snack foods and healthy lunches as early as this year.

Do you enjoy cooking? What is your favorite thing to make?

For me, cooking is that hobby that you love, and don’t spend nearly enough time doing. Cooking fascinates me. It relaxes me. It welcomes my ADD with open arms. It also gives me an excuse to watch Giada Delaurentiis on the Food Network. I love making Autumn meals. Butternut squash soup, roasted meats, etc. I’ll be making a Thanksgiving meal for my friends this year for the first time. Pretty pumped.

Any food blogs that you are addicted to?

Blaine’s dad is a hero of mine. A legitimate hero. In addition to putting his family first and being a successful businessman, he also finds time to (1) cook, (2) cook well, and (3) pass his wisdom along via his food blog. It’s the one I pull recipes from the most. Other than that, the Cooks Illustrated website is an invaluable resource.

What is your favorite city to eat out in?

You let me pick three restaurants, so I’m going to pick three cities as well.

1) Dallas. It’s where my friends and family are. The best meals of my life have very little to do with the food, and everything to do with how much my stomach hurts from laughing so hard with the people I love most, especially my brother.

2) San Francisco. You don’t want me to start. I won’t stop.

3) New York. I have only been once, so tell the die-hards out there to forgive my naivety.

Favorite dessert? Favorite food? Favorite snack? Favorite meal of the day?

Dessert: Cobbler

Snack: Impact Foods Granola, silly!

Meal: Whichever meal is shared with someone I love on any given day – that’s my favorite. Generally dinner with friends.

Food: Toast. Yup, just, toast. For me, there is NO better food experience than this: My grandparents (Nana and Dad-Doc) are nocturnal, like me. Nana stays up reading and writing and watching Craig Ferguson, while Dad-Doc watches anything to do with politics and history. When I am down at their place near Austin, I make toast with this Oat Nut bread they always have. I put real butter and a little salt on there. And Nana always has coffee on, so I pour some in one of their old coffee mugs. I always think about the things those mugs have seen over the years. Over fifty years of marriage. Three kids being born, raised, and having children of their own. Moving houses. The mugs have seen it all.

So I sit there, with my toast and my coffee and I talk to Nana about Impact Foods, or what girl I have a crush on, or how my brother is doing – or I talk to Dad-Doc about the Presidency, or war, or his childhood. And then the toast is gone. And even on the nights where I don’t remember taking a single bite, those are the best food memories of my entire life. To me, that’s what food is about.

Learn more about this life-changing initiative and see where you can buy this bigger-than-life (and tasty) granola here.


A Newly Opened Local Treasure: Coffee House Cafe

If you live in the suburbs, you understand the difficulty in finding a cool-atmosphere coffee house that doesn’t require driving thirty minutes to the heart of the Big D. All we seem to have is a Starbucks on every corner. Well, suburbanites and city-dwellers (it’s worth driving North), I am excited to introduce you to the Coffee House Cafe. It quaintly sits on the corner of Frankford and Preston, and it’s starting to gain some notice. This little nook is my new “home” to work from, the perfect place to have a business meeting, and an excellent choice for a brunch date.

Why I love it so much:

1. On a beautiful day, you can sit on the big patio next to the gigantic fire place and sip on some coffee or work on a new business idea.

2. You quickly become a regular. The servers learn your name and order. Who doesn’t love this?

3. They have the best cinnamon tea in the world. The best part: they bring it out to you in the cutest mini teapot.

4. The espresso and house blend is 100% certified organic, fair trade, and shade grown, and the coffee flavors are all house made with no preservatives, additives, high fructose corn syrup or other crazy scientific words that are too hard to pronounce. Cool beans!

Did I mention their breakfast is sublime? Sitting at the espresso bar, reading the paper, and eating a scrumptious Saturday morning meal has become my family’s favorite weekend ritual. What we order: their signature lemon pancakes, eggs and the best gluten free pancakes on the planet. No wonder the hype is high. Check out their extraordinary lunch and dinner menu too. I hope to see you there!

YumUniverse Recipe Video: Almond Crunch Kale Chips

Kale. Let’s talk about kale. It’s one of the most nutritious and easily digested greens out there, yet it is one of the most untouched. Don’t be scared of it, but rather embrace it. It’s not just for health nuts. Fabulous recipes using this leafy green are scattered galore, and Heather Crosby from the wonderful YumUniverse, has come to share one of the best and easiest ways to eat it. Incorporate this delicious veggie into your snacking regime with these oh-so-yummy Almond Crunch Kale Chips.

Worthy of Seconds: 3 Scrumptious Thanksgiving Sides!

Grilled Sweet Potatoes and Maple Vinaigrette

Why I like it: They are a little sweeter than my normal sweet potato regime, but they are not loaded with unnecessary processed marshmallows and loads of brown sugar. With the perfect amount of pure maple syrup and a hint of lovely cinnamon, this dessert-like veggie with have you all running back for seconds (with no shame!).


  • 2 large sweet potatoes, peeled
  • 1/4 cup olive oil
  • Salt
  • Pepper

For the vinaigrette

  • 1 clove garlic, minced
  • 2 Tbsp creole mustard (or any spicy brown mustard)
  • 1 Tbsp apple cider vinegar
  • Dash of cinnamon
  • 2 Tbsp maple syrup
  • 2 Tbsp olive oil
  • Small handful of fresh parsley, chopped


  1. Preheat grill to medium.
  2. Toss potato rounds with olive oil and season with salt and pepper.
  3. Grill 8-10 minutes on each side, until the potato is lightly grilled and fork-tender.
  4. Whisk together the garlic, mustard, vinegar, cinnamon, and maple syrup.
  5. Slowly stream in the olive oil while whisking.
  6. Salt and pepper to taste.
  7. Drizzle the vinaigrette over the sweet potato slices and top with parsley.


Yields: 4 servings

Estimated time: 25 minutes

Roasted Brussel Sprouts

Why I like it: Brussel Sprouts could be called the epitome of a fall dish! These veggies seem to have a bad rap, but now with modern creativity in cooking, they don’t have to be one of those nutritious superfoods that sacrifice flavor for health benefits. Now you can enjoy all of their advantages! Start with this recipe to see what I mean. LOLO Note: I like to use coconut oil instead of olive oil. They are delicious with a little lemon juice too!


  • 1 pound brussel sprouts
  • 3 Tbsp of extra virgin olive oil
  • 3/4 teaspoons Kosher salt
  • 1/2 teaspoon freshly ground black pepper


  1. Preheat oven to 400 degrees.
  2. Prepare Brussels sprouts by cutting off the brown ends and peeling off the yellow outer leaves.
  3. Place Brussels sprouts in a bowl with the olive oil, salt and pepper. Mix all of these ingredients together.
  4. Pour Brussels sprouts on a sheet pan and roast for 35 to 40 minutes or until crisp on the outside and tender on the inside. It helps to shake the pan every 10 minutes or so to ensure even browning.
  5. Remove from the oven, pour into a bowl, sprinkle a little more kosher salt over the Brussels sprouts and serve warm.

Maple Infused Butternut Squash and Apples

Why I like it: Apples and butternut squash are each loaded with antioxidants, so when they are blended together, not only do they taste glorious, but they become a power-side! The combination of this fruit and veggie is such a fall delight!

Makes: 3-4 cups
Prep Time: 10 minutes
Cook Time: 3-4 hours


  • 1 small (~3 pounds) butternut squash, peeled and cut into 1 inch chunks
  • 3 apples (I used tart – granny smith)
  • 2 tbsp. Earth Balance (or any other vegan margarine)
  • 3 tbsp. maple syrup
  • 1 tsp. vanilla extract
  • 1 tbsp. cinnamon
  • 1 tsp. nutmeg


Start by peeling your butternut squash before you cut it. Once your butternut squash is peeled, cut it in half lengthwise and scoop the seeds out. Then proceed to cut into smaller portions and cube in 1 inch pieces. Spray the bottom of a slow cooker with cooking spray and add your squash and margarine. Set to high for 2 hours before adding the apples. After two hours have passed, dice or slice your apples and add them to the slow cooker with 3 tbsp. maple syrup, vanilla, cinnamon and nutmeg. Stir the ingredients and lower the slow cooker to “low”. Cook for an additional 1-2 hours or until the squash and apples can be easily mashed.

Serve as a side dish, on top of yogurt or ice cream, or alone!

Happy Thanksgiving! Try these recipes, and be thankful!

Source 1, Source 2, Source 3